Chocolate cake is a gooey, decadent dessert and varieties can be found across the country in supermarkets, bakeries and restaurants. However, making a homemade cake is much more satisfying.
And while baking can be an ardous task in some cases, BBC Good Food has shared how budding bakers can whip up a tasty chocolate cake in just 15 minutes (from start to finish).
According to the food media team, their yummy chocolate cake recipe is “easy”, so is a perfect one to try if you have young kids or grandchildren round.
Indeed, the Good Food team stated: “Edwina Hanslo’s delicious and super quick chocolate cake with a creamy ganache is the perfect choice for busy mums.”
READ MORE: ‘Fuss free’ recipe for coffee and walnut cake cooks in just 10 minutes
It serves 10 hungry chocoholics so is the perfect dessert for a large dinner party. It also goes down a treat with afternoon tea.
The recipe takes just five minutes to prepare and 10 minutes to cook (with zero oven time) so it won’t have you holed up in the kitchen for a whole evening.
It also won’t cost a bomb, containing several ingredients budding bakers will have at home already.
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100ml sunflower oil, plus extra for pan
175g caster sugar
140g plain flour
Three tbsp cocoa
Three tsp baking powder
Two large eggs
One tsp vanilla essence
Chocolate sprinkles, to serve
For the chocolate ganache
100g dark chocolate, broken into pieces
Five tbsp double cream
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1. Grease a 22cm silicone microwaveable cake pan with a little bit of oil and place a circle of baking parchment in the bottom.
2. In a bowl, mix the sugar, flour, cocoa and baking powder. In a jug, whisk the oil, eggs, vanilla and 100ml hot water until combined.
3. Add the liquid ingredients to the dry ingredients. Mix well until you have a lump-free batter. Grab the cake pan and pour the mixture in, carefully tapping to pop any air bubbles. Cover with cling film.
4. Microwave on Full power (800 watts) for seven minutes. Remove from the microwave and check if the cake is cooked by poking a skewer into the middle: if it comes out clean, the cake is ready. Let the cake stand for five minutes, then remove the cling film and turn out onto a cooling rack.
5. Moving onto the creamy ganache, melt the chocolate on Half power (600 watts) for around two minutes, stirring every 30 secs until melted. Add the cream and mix thoroughly until smooth and glossy.
6. Once the cake has cooled, spread over the ganache. To finish, scatter over the sprinkles and enjoy!
The cake is a pretty terrific size so it might not get eaten in one day. So the gorgeous dessert does not go to waste, be aware that cake will keep for up to three days in an airtight container.
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